You know the drill. Steep the grains. Add the extract. Boil and add hops like it’s going out of style. This is a partial boil so adjust your recipe if you’re doing a full boil.|
I did a one week primary and only a one week secondary on this one. A little longer would have slightly smoothed some bitter edges. I got away with just pitching a swelled smack pack on this one (the old wimpy kind) but I strongly recommend a starter for big beers like this.
When fresh, this is really a masochistic pleasure. Chinooks are a rough hop. They come to town looking to fight. Replace oz for oz with something like Amarillos for a smoother, less-bitter beer.
The Tettnanger for dry hopping was an interesting touch. To my nose, they add a smooth, honey-like note that gets your guard down before those Chinooks smack you in the chops.
With some age, this does develop nicely and takes on a much more barleywine-like character as the nose fades and the chinooks mellow. I liked it best fresh.